I knew she would come, as I know that the seasons follow each other incessantly. And on March 20, the day of the spring solstice of 2018, she was born. Her name is Elena. I carried her for nine months […]
Simplicity often amazes. In the kitchen it is so: if you use excellent raw materials, few of them treated with care and combined with judgment and experience are enough to create excellent dishes. Stroscia cake of …
White as the sky, roofs and streets of Genoa these days. White as the snow that enveloped Genoa in a whirlwind of icy wind. The white cardoon with its candor has the taste and shape of …
This is the recipe my granny used to prepare as soon as huge boxes of fresh artichokes arrived from our farmer of Albenga (btw in Albenga the best ever Italian Riviera artichokes grow!). Before starting to …
Behind the shaped iron gate a dusted road bordered by tall stone columns runs: it cuts in half a large orchard with thick trees of dark green leaves. An ancient Romanesque church of the ninth …
This recipe for the Genoese roasted rice tastes of friendship. My friend Serafino (a famous genoese butcher now on retirement and son of one of the most popular restaurant owner in Genoa in the fifties) …
A new year has commenced, under the skin flows and tickles a desire of renewal. The desire to put a full-stop and write a new paragraph of our life, perhaps more fluent and exciting than the …
Cappon magro, such a curious recipe. Born as a poor dish, consisting mainly of leftovers and fish of little importance, over the years it became the most festive and sumptuous preparation of the Ligurian cuisine, …
THE HISTORY OF GENOA CAKE (PANDOLCE) Like every dessert that represents Christmas for a city, Pandolce (u pandùce, in Genoese dialect) better known in the UK as Genoa cake, has its own story, or better its …
How many new things to do and project in these first days of winter. The first snow on the mountains in the backcountry of Genoa to celebrate with a day-trip and a snowball fight with an …
The most frequent question I receive by the lovely people I gave a cooking class or I took around on a Genoa food tour just before saying good bye is: where can we eat traditional Italian Riviera cuisine …
